In a small bowl, whisk eggs with salt & pepper.
Heat oil in a nonstick pan; add the onions and saute until translucent and starting to turn light brown.
Add the chopped tomatoes and cook for 1~2 minutes or until just tender and the mixture thickens a bit.
Add the whisked eggs and cook on medium heat, stirring constantly.
Cook till the eggs are cooked and set but still moist, about 2~3 minutes.
Sprinkle with chopped parsley and serve immediately along with some crusty bread.